Colorful Shrimp Pad Thai

By cserumga

1 cup equals 352 calories, 10 g fat (2 g saturated fat), 208 mg cholesterol, 955 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat

Ingredients

• STIR-FRY:
• 6 ounces uncooked thick rice noodles
• 1/4 cup rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons fish sauce or additional reduced-sodium soy sauce
• 1 tablespoon lime juice
• 2 teaspoons Thai chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 3 teaspoons sesame oil, divided
• 2 cups fresh snow peas
• 2 medium carrots, grated
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 2 cups bean sprouts
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1/4 cup unsalted dry roasted peanuts, chopped

Details

Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

•Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.

• In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.

• Drain noodles; add to shrimp mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.